Basic Sushi Knowledge – Sushi University

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Akami

Akami exudes a distinctive aroma and profound flavor. In older times, particularly prior to the Edo period, tuna meat was represented by Akami (lean meat), whereas Toro, which goes sour more quickly than akami, was regarded as an insignificant material and discarded, or, if any, tasted as heated meat in a hot pot featuring tuna meat and spring onions (Negima Nabe).

A photo of Black marlin (Shirokawakajiki)

Black marlin (Shirokajiki)

A photo of Indo-Pacific sailfish (Bashokajiki)

Indo-Pacific sailfish (Bashokajiki)

A photo of Indo-Pacific blue marlin (Kurokajiki)

Indo-Pacific blue marlin (Kurokajiki)

A photo of Broadbill swordfish (Mekajiki)

Broadbill swordfish (Mekajiki)

A photo of Bullet tuna (Marusouda)

Bullet tuna (Marusouda)

a photo of Dogtooth tuna (Isomaguro)

Dogtooth tuna (Isomaguro)

a photo of Frigate tuna (Hirasouda)

Frigate tuna (Hirasouda)

a photo of Mejimaguro (Young bluefin tuna)

Mejimaguro (Young bluefin tuna)

a photo of Albacore (Binnaga maguro)

Albacore (Binnaga maguro)

a photo of Striped marlin (Makajiki)

Striped marlin (Makajiki)

a photo of Yellowfin tuna (Kihada maguro)

Yellowfin tuna (Kihada maguro)

a photo of Southern Bluefin tuna (Minami maguro)

Southern Bluefin tuna (Minami maguro)

a photo of Bigeye tuna (Mebachi maguro)

Bigeye tuna (Mebachi maguro)

a photo of Bluefin tuna (Kuro maguro)

Bluefin tuna (Kuro maguro)

a photo of Bonito (Katsuo)

Bonito (Katsuo)

a photo of Black skipjack (Suma)

Black skipjack (Suma)

A photo of Nigiri sushi

Classification of nigiri sushi

Types of tuna

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